Cauliflower Risotto with Mushrooms and Truffle

Colored cauliflower, Water, Champignons, Onion, Parmesan, Dry white wine, Butter, Butter, Truffle oil, Garlic, Lemon juice, Dried mushrooms, Sea salt, Black pepper, Fresh thyme (thymus)

Blend with a blender: 2 min. Slice: 5 min. Fry: 8 min. Braise: 12 min. Mix: 2 min.

This cauliflower risotto gives you the familiar creamy style of risotto without rice and without a heavy carbohydrate load. Instead of grain, it uses finely chopped cauliflower that absorbs the flavor of mushrooms, butter, cheese, and white wine while keeping the dish lighter and more keto-friendly.

Pulse cauliflower (220 g) in a blender until it resembles coarse rice. Separately chop onion (20 g), garlic (6 g), and mushrooms (100 g), and quickly rinse the dried mushrooms (4 g) before adding them to the pan.

Saute the onion, garlic, and mushrooms in olive oil (8 g) and part of the butter (14 g) until soft and aromatic. Add the cauliflower, dried mushrooms, dry white wine (15 g), water (220 g), and fresh thyme (1 g), then cook, stirring from time to time, until the cauliflower is tender but still holds its texture.

Stir in the remaining butter (14 g), parmesan (20 g), lemon juice (6 g), sea salt (2 g), and black pepper (1 g). Finish with truffle oil (6 g), mix gently once more, and serve hot while the texture is still creamy.